The waiting game…
Today is my due date.
It’s the date that we’ve had in the back of our minds for 9 months… The date the baby is supposed to be here. And, here we are. Waiting.
Babies are unpredictable creatures… I know that. But, I’m a planner. Those two things tend to be at odds. So, I’ve spent the past week keeping myself busy. I’ve cleaned and organized the freezer (including a detailed inventory and list of all the available freezer meals), cleaned out the pantry, baked, cooked, cleaned, and even decorated cookies (doesn’t everyone consider decorated cookies an essential for their hospital bag?).
I also made granola.
The one thing I can count on is that, once the baby arrives, I am going to want snacks. Being up at night with a nursing newborn is no joke. When I had the kiddo a few years ago, I distinctly remember raiding the pantry at night because I couldn’t get through the night without something to eat. Granola was one of my favorites.
My recipe for granola is an evolving one. I am always mixing it up and trying new things. Sometimes I add fruit, sometimes I don’t. I’ve played around with the sweeteners and oils that I use. I’ll throw in whatever nuts, seeds, and other ingredients I have on hand. I love that it’s so flexible.
This time around, I was in the mood for nuts and seeds. I stocked the pantry recently, so I had a pretty good selection on hand. You certainly don’t need to use all of these… Just substitute what you have on hand!
I also added hemp hearts this time around. I’ve been eating them for a few months after getting a sample from Manitoba Harvest. I’ve since bought two additional packages of them, and I’m hooked. I love them sprinkled on fresh fruit with yogurt, and I’ve also added them to all kinds of salads and smoothies. So, I decided it was time to add some to my granola. They blend into the mix well, and they add some additional protein and omegas. Win-win, right?
The real question is… Will this batch of granola last until the baby arrives?
Nuts and Seeds Granola with Flax and Hemp Hearts
Makes a generous 6 cups
Since there’s lots of fresh fruit in season and I often eat it with my granola, I skipped the dried fruit in this batch of granola. You could certainly add a cup or two of your favorite dried fruit, though. Simply stir it in after the granola has cooled.
- 3 ½ cups rolled oats, divided
- 1 cup pecans
- 1 cup sliced almonds
- ½ cup pumpkin seeds
- ¼ cup flax seeds
- ¼ cup hemp hearts
- 1 teaspoon Kosher salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground ginger
- ½ cup extra virgin coconut oil, melted
- ⅓ cup maple syrup
- ¼ cup coconut palm sugar
- 1 egg white
Preheat the oven to 325F. Lightly grease a roasting pan (or two baking sheets).
Combine the 1 cup of the rolled oats and the pecans in the food processor. Pulse until the nuts are well chopped. Transfer to a large mixing bowl.
Add the remaining oats, almonds, pumpkin seeds, flax seeds, hemp hearts, salt, cinnamon, cardamom, and ginger to the mixing bowl. Stir to combine.
In a separate bowl, whisk together the coconut oil, maple syrup, coconut palm sugar, and egg white.
Pour the liquids into the granola mixture and stir well until all of the granola is evenly coated. Transfer to the prepared roasting pan (or divide between the two baking sheets). Bake for 45 – 50 minutes, until golden brown, stirring twice. Allow to cool before transferring to an airtight container.
My Kitchen Addiction Disclosure – I received a package of Hemp Hearts from Manitoba Harvest at no cost to me. I was in no way obligated to write about the product and did not receive any monetary compensation for doing so. I only review or mention products that I have personally tested in my kitchen/home, and all opinions expressed are my own.